Italian Casserole Recipe

I come from a huge family, and it seems there is always a potluck occasion. No matter what time of year, this hearty, crowd-pleasing Italian casserole is always a hit. It's easy to make and serve. &mash;Rita Goshaw, South Milwaukee, Wisconsin

Nutritional Facts

Directions

In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add corn and olives. Cover and simmer for 5 minutes. Stir in noodles.

Pour into two greased 13-in. x 9-in. baking dishes. Top with cheese. Cover and bake at 350° for 25-30 minutes or until heated through.Yield: 16-20 servings.

Originally published as Italian Casserole in Taste of Home
April/May 1998, p33

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

"I've been making this wonderful casserole since the recipe was first published in Taste of Home. It's a good comfort food that my family requests often. It's easy to assemble so I can quickly put it together on busy week nights."